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  • Southwestern Soup With Spaghetti Squash "Pasta"

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    Southwestern Soup With Spaghetti Squash "Pasta"
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. oil
    • 1 lrg onion chopped
    • 2 tsp chopped garlic
    • 4 c. vegetable broth
    • 1 1/2 c. cooked spaghetti squash strands
    • 1 can diced tomatoes with juice - (15 ounce)
    • 1 can black beans - (15 ounce) rinsed, liquid removed
    • 1 tsp pureed chipotle chiles in adobo sauce (to 2 tspns)
    • 1/2 tsp salt
    • 1/4 c. coarsely-minced cilantro

    Directions

    1. Heat oil in 3-qt pot over medium heat. Add in onion and garlic. Cook, stirring often, till softened, about 5 min.
    2. Add in broth, squash, tomatoes, beans, chiles and salt. Bring to boil. Simmer, covered, 5 min. (Can be made 2 days ahead and refrigerated.)
    3. To serve, stir in cilantro, taste and adjust seasonings.
    4. This recipe yields 10 servings.
    5. Comments: The spicier this soup, the better. Add in the chipotle puree a little at a time till your taste buds are satisfied.

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